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Serves 4-6
INGREDIENTS FOR MACHACA :
- 2 lbs oyster mushrooms - pulled into small strips ( so it will resemble shredded beef )
- 2 cups vegan beef broth ( or homemade veggie broth )
- 1/2 large brown onion - thinly sliced into half moons
- 2 large beefsteak tomatoes - chopped
- 1 tsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp smoked paprika
- 1 tbs mexican oregano
- 1 bay leaves ( fresh if you can )
- 2-3 anaheim chilies - roasted, peeled & sliced into 1/2 in strips **you can sub 7oz of drained canned whole green chilies cut into strips
- 3 cloves of garlic minced
- handful of cilantro
FOR TOPPINGS :
- cabbage - thinly shaved
- lime
- pico de gallo ( preferably homemade )
- cilantro
- avocado - thinly sliced
- corn tortillas ( I love to make my own )
METHOD :
Place coriander, cumin & mexican oregano in mortar & pestle ( or spice grinder ) and crush finely.
Combine all machaca ingredients into a large stock pot, bring to a boil, reduce heat and simmer for minimum of an hour. **I like to simmer up to 4 hours to reduce liquid and concentrate flavors.
Check seasonings throughout simmering process and adjust accordingly.
TO SERVE :
Warm tortillas on a comal, skillet, or directly over open flame if you have a gas stove until you see light char marks and warmed through.
Using tongs to drain some of the cooking liquid, top tortillas with mushroom mahcaca. Then add cabbage, avocado, pico de gallo and a squeeze of lime to your tacos. Garnish with cilantro.